The emphasis is on flavor in this collection of "simple, ingredient-driven recipes" made from "fresh, artisanal, organic, natural, or otherwise distinguished 'real' ingredients." You won't find any frosted, sweet-enough-to-rot-your-teeth creations here, but the results of these recipes will be delicious, inventive, and more than enough to impress any guest. How could you go wrong with a Milk Chocolate Sorbet or a Plum and Almond Tart? With the full-color photographs, original suggestions and advice, you will be trading in your store-bought frosting for a jar of honey in no time.http://www.starchefs.com/cook/cookbooks_keywords/Pure%20Dessert

FAST FACTSRestaurant Recs:Sushi Tanoshii for fish and chips, but only when Chef Mike crushes it with his handsKitchen Tool(s): Food replicator - to initiate the ability to sustainably feed in spaceInterview Question: Do you have anything to lose? If the answer is no, then this chef is willing to devote themselves fully. Flavor Combo(s): Juniper, quinine and carbonic acid, with a hint of lime. These flavors are plentiful year-round and always delicious. Fave Cookbook(s): Get in the Van by Henry Rollins - it's not exactly about cooking, but it is inspirational for life. Chef to Cook for You: Charlie Trotter - it would probably be a most excellent and tasty experience. Culinary Travel: The Food Development Division of NASA because I believe they offer the most (and literally!) intergalactic dining experience this side of the Milky Way.

METHOD:
Preheat the oven to 300°F. Paddle the butter and sugar until combined. Add the wildflower honey. Begin adding the flour, alternating with the egg whites, and beat until smooth. Spread the batter onto a cutout over a silicone baking mat for your chosen tuile shape. Toss chopped pecans with just enough simple syrup to coat and sprinkle over the tuiles. Bake in the preheated oven with a low fan until done.

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